I had doubts about cinnamon rolls made without yeast though I didn’t hesitate to make them when waiting three hours for them didn’t appeal to me. So, less than an hour later I had these quickie ones ready and honestly, I wont be making yeasted ones any time soon.
Quick Cinnamon Rolls
Makes two large rolls
For the dough:
- 1 1/3 cups flour
- 1 tbsp sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 2/3 cup buttermilk*
- 3 tbsp butter (melted)
For the filling:
- 1 tbsp butter (melted)
- 1 tbsp sugar
- 1 tsp cinnamon
For the glaze:
- 1 tbsp water/milk
- 1/4-1/2 cup powdered sugar
Heat oven to 220c/425f degrees.
In a large bowl, combine all the dry ingredients. Stir in the melted butter and the buttermilk. The dough will be crumbly and sticky but use your hands to roll the dough into the ball, to collect the extra flour in the bowl and the little crumbs.
Knead the dough on a floured surface until the dough comes together, adding more flour if necessary. You want the dough to be manageable and not too sticky but try not to overwork it.
With a floured rolling pin, roll the dough out into a rectangle about one cm or half an inch thick. Spread the surface of the dough with the melted butter and then sprinkle on the sugar and cinnamon.
Roll the dough from the long side, like a jelly-roll. We folded it in half and then rolled it to make sure they came out nice and fat.
Place the rolls in a lightly greased pan and place in the oven for about 20 minutes or until the edges begin to golden.
To prepare the glaze, mix the water or milk with the powdered sugar and pour onto the rolls while they are still hot.
*We didn’t have buttermilk on-hand so we used some Greek yogurt and thinned it out to buttermilk consistency with regular milk. They are some great suggestions here if you don’t have buttermilk.
Recipe was found here.
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